Combine vinegar, sugar and spices in a Dutch oven or large saucepot.
Stir and bring to a boil. Stir in prepared jicama, onion slices, and
red bell pepper. Return to a boil, reduce heat and simmer 5 minutes.
Stir occasionally.

Process in a boiling water canner according to the recommendations
in Table 1. Let cool, undisturbed, 12-24 hours
and check for seals.

Table 1. Recommended
process time for Bread and Butter Pickled Jicama
in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 6,000 ft

Above 6,000 ft

Hot

Pints

15 min

20

25

Developed at The University of Georgia, Athens, for the National Center
for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department
of Foods and Nutrition, College of Family and Consumer Sciences. August
2003.